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Mediterranean Bean Soup

Total Preparation & Cooking Time: 110 minutes (10 min Prep, 100 min Cook)
Serving Size: Serving Size: 1 cup. Serves: 6
Cooking Tips: For thicker soup, remove about 1-1/2 cups of beans, purée in food processor or blender, and return to pot.For thinner soup, add hot water (or diced, no-salt-added tomatoes).If you forgot to pre-soak the beans, use the fast soak method. Put the beans in a saucepan, cover them with water, bring to a boil, then soak for one hour.

2 cups dried white beans, soaked and drained
2 teaspoon olive oil
1 large onion, coarsely chopped
2 medium carrots, peeled and chopped
1 large garlic clove, crushed
4 cups water
1 teaspoon dried thyme
1 bay leaf
freshly ground black pepper to taste
4 cups low-sodium chicken broth
1/4 cup chopped parsley (plus more for garnish)

Directions:
Soak beans overnight or use the fast soak method (cover with water, bring to a boil then soak one hour). In heavy 3-qt soup pot, heat olive oil over medium-high heat. Sauté onion, carrots and garlic until vegetables are golden, about 5 minutes. Add drained beans and water to stockpot; add thyme, bay leaf and pepper. Cover and cook over low heat until the beans are soft, about 1-1/2 hours; add more water as needed. Add broth and parsley toward the end of cooking. For thicker soup, remove about 1-1/2 cups of beans, puree in food processor or blender, and return to pot. For thinner soup, add hot water (or diced, no-salt-added tomatoes). Serve soup hot with a little chopped parsley on top for garnish.

Nutritional Information
Serving Size: 1 cup
Servings Per Recipe: 6
Amount Per Serving
Calories273
Total Fat3g
Saturated Fat1g
Trans Fat0g
Cholesterol16mg
Sodium185mg
Carbohydrates43g
Dietary Fibre16g
Sugars5.4g
Protein18g
Vitamin A5724iu (114%)
Vitamin C9.1mg (15%)
Calcium90mg (9%)
Iron3.9mg (21%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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